This week we’re making dark chocolate macarons! Chocolate macarons are my favorite, and these are totally taken to the next level by using dark cocoa powder to make the shells and 63% dark chocolate in the filling.

The recipe is based on my classic macaron recipe, but some of the almond meal is swapped out for dark cocoa powder to make dark chocolate macaron shells.

Making These Dark Chocolate Macarons with the French Method

Macarons can be made using different methods. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are thought of as more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I wanted to keep things simple and stick with the French method for this recipe.

Equipment You’ll Need to Make These Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these French dark chocolate macarons:

• Kitchen scale
• Stand Mixer or Electric Mixer
• Large piping bag
• Round piping tip
• Large, flat baking sheets
• Silpat Mats (or parchment paper)

How to Make Dark Chocolate Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe.

Step #1: Make the Dark Chocolate Ganache

The dark chocolate ganache filling needs a couple hours to set, so I recommend making it first! It can also be made up to a week in advance.

Place the dark chocolate and butter in a medium-sized bowl and set aside. I like to use 70% dark chocolate, but if you find some that’s a few percentages higher or lower, they should work great too.

Pour the heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble. This usually takes me about 45 seconds.

Pour the heavy cream over the dark chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.

Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.

Press a piece of plastic wrap flush against the ganache and set aside to let the ganache come to room temperature.

Once it comes to room temperature it should have a nice consistency like in the photo below.

Step #2: Prep the Ingredients and Equipment

After weighing the ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice.

This removes any residual grease and helps the meringue whip up better!

Step #3: Make the French Meringue

Next, it’s time to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar and mix on a medium speed for 30 seconds. The mixture should look opaque at this point.

Increase the mixing speed to a medium high speed. Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

Step #4: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour, powdered sugar, and dark cocoa powder into the meringue. Then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl. This makes sure everything is getting mixed together.

Fold until a thick ribbon of batter runs off the spatula when it is lifted.

You should be able to draw a few figure 8’s with the batter running off your spatula in a continuous stream.

If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.

Step #5: Pipe the Dark Chocolate Macaron Shells

Fill a large piping bag with macaron batter and pipe 1 3/4-inch rounds onto the prepared baking sheets. Space them about 1-inch apart.

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can be popped with a toothpick or scribe. Popping these little bubbles can help you avoid hollow or cracked shells.

Step #6: Rest the Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin.

They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest, preheat your oven.

Step #7: Bake the Dark Chocolate Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Let the macarons cool fully on the pan, then gently remove them from the silpat mat. If they’re properly baked, they should peel off the mat cleanly.

Step #8: Assemble the Dark Chocolate Macarons

While the macaron shells bake and cool, place the room temperature ganache in a piping bag fit with a large round piping tip.

Pair up the shells, then pipe a swirl of chocolate ganache onto a macaron shell. Top it with a second shell.

Place the finished macarons in the fridge in an airtight container to mature overnight. When you’re ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!

Dark Chocolate Macaron Troubleshooting

While I’d love to think everyone’s first batch of these chocolate macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Macarons

We put tons of energy into the shell of a macaron but most of the flavor comes from its filling.

The shell gives the macarons an incredible texture, but the filling is what determines its flavor. You can use just about any type of frosting or ganache to fill these macarons.

My go-to filling for these dark chocolate macarons is a decadent dark chocolate ganache.

However, I have a big sweet tooth so I also love using my dark chocolate buttercream to fill these macarons.

How Many Macarons Does This Recipe Make?

This recipe makes about 36 large macaron shells, which can be used to make 18 macarons. You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

Tips for Making the Best Dark Chocolate Macarons

• I like to use good quality, 63% dark chocolate to make the ganache, but if you find chocolate that’s a few percentages higher or lower, they should work great too.
• Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
• Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
• Separate your own eggs and age them if possible. Do not use egg whites from a carton.
• Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
• Use a macaron mat or print out a template to help you pipe consistently sized macarons.
• If you’ve never baked macarons before, pipe a small number of macarons on a few sheets to test your oven for hot spots and see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
• Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
• If your macarons don’t turn out, check out my macaron troubleshooting guide!

Making These Macarons in Advance & Storage Tips

These macarons need to mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

You can also refrigerate filled macarons for up to 5 days in an airtight container.

Freeze filled macarons for up to a month in an airtight container.

Unfilled macaron shells can be frozen for up to a month in an airtight container.

Make your filling ahead of time too or save any leftover filling! Store in an airtight container in the fridge for up to a week or in the freezer for a month.

Let Me Know What You Think!

If you try this recipe, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

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